Ingredients

• 1 large head escarole, rinsed
• 1 tablespoon oil
• 1/4 teaspoon red pepper flakes
• Salt to taste

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Instructions

1. Cut the escarole into 2-inch squares but do not dry. In a skillet set over moderately high heat, and heat oil, add pepper flakes, escarole, salt and cook, stirring, until wilted.;